Making ice cream cones at home is very easy. It’s quite fun if you have an electric waffle-cone maker, although you can bake them in the oven with great success as well. The batter is simplicity itself: just a few ingredients mixed together, baked, and rolled up into cones…which is the fun part! You will need a conical cone-rolling form made of wood or plastic, or you can simply shape them around overturned teacups to make a cone-bowl hybrid. A few tips for baking cones by hand: The batter recipe can easily be doubled, allowing for a few practice cones, which may come in handy your first time making them. When baking them in the oven, I prefer to use parchment paper to line the baking sheet, rather than a silicone baking mat. Also, I let the baking sheet cool between batches or have another baking sheet handy, as the batter is much easier to handle when the baking sheets are at room temperature. To roll the cones, you may wish to wear clean rubber gloves or use a tea towel, since the just-baked cookies may be too warm for you to handle with bare hands. If using an electric ice cream cone maker, most models require 3 tablespoons of batter for each cone, so you may get 4 cones from this recipe. Follow the instructions that come with your unit.
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.
These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.
Yes, it's a shortcut in a microwave. It's also a gooey, fudgy, wildly good chocolate cake.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
Serve a thick slice for breakfast or an afternoon pick-me-up.